This has been my go-to when the zucchinis spring from the garden and as I use my frozen stock through the rest of the year. It's a FABULOUS recipe unchanged, but I have placed a couple of my own additional twists on it which I think make it SUPERB! I use 5oz of blanced, sliced almonds and 3oz of chocolate chips/chunks versus the 1 cup of walnuts. I also sift in 1/4 cup of Instant French Vanilla Pudding Mix with the dry ingredients and after I have poured the batter into the loaf pans, I sprinkle vanilla sugar over the top and let it bake in. The chocolate adds a surprise sweetness every other bite since there is so few chips overall.
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This has been my go-to when the zucchinis spring from the garden and as I use my frozen stock...